I may not have added enough flour or kneaded the dough long enough, because it was pretty tough to work with – incredibly sticky and very, very soft. I used Ementaler cheese instead of Gruyere (which, believe it or not, I really don’t like that much). But the result was fantastic – soft interior, crispy exterior, and cheesy goodness all around. Next time, I’d like to try this with a sharp cheddar and diced green chilies.

If I could give one tip, it would be to pick a strong, flavorful cheese. I’m so glad I made this, and I hope to again. And thanks to all of you out there in the blogosphere who are my constant sources of inspiration! Keep on baking!

And please excuse me for the short posts the last week – I’ve been really busy, and I’m just glad I was able to get a thing or two up on my blog. I appreciate all your visits, and really look forward to your comments. And be sure to check out Susan’s YeastSpotting post every Friday to see what people have been baking!

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I can attest to the fact that this recipe is great with cheddar–I used about two-thirds cheddar and one-third monterey jack when I made it. You know, it’s been entirely too long since I did that. It might just be time for another round. =)

Hey, congratulations. Maybe the dough was tough to work with (in the summer, the flour is wetter, and you may need to have more), but your bread looks LUSCIOUS. Have fun when you try it again – PJ Hamel, King Arthur Flour baker/blogger